Homemade Whole Egg Mayonnaise – Easy

30 second homemade whole egg mayonnaise
Prep: 2 minutes | Total: 2 1/2 minutes | Ingredients 6 | Servings 1 1/4 cups

30 Second Homemade Whole Egg Mayonnaise is a game-changer for making mayonnaise. It’s fresh and bright with a light tang of lemon and a texture of smooth custard.

If you’ve ever made mayonnaise by hand and whisked, and whisked till your arm says stop then this 30-Second Homemade Whole Egg Mayonnaise method will change the way you make mayonnaise forever!

At a Glance This Is What You Need To Make Whole Egg Mayonnaise


dijon mustard
neutral oil – canola, sunflower, vegetable
salt and fine white pepper

Shopping List

fresh lemon juice or white vinegar

What Is The Best Oil To Use For Mayonnaise

Whole Egg Mayonnaise needs to be made with a neutral oil such as vegetable, canola, sunflower or grape seed. Using extra virgin olive oil which has a strong flavour taints the sauce, and results in a mayonnaise that’s too strong with the flavour of the oil.

The Trick To Make 30 Second Mayonnaise

glass jar with stick blender head in the opening

This 30 second whole egg mayonnaise is a complete game changer. The trick is to have a stick (immersion) blender and a heavy duty glass jar that the head of the blender fits into snugly.

The size of the jar or vessel matters. If it is too big, you won’t get an emulsion. It’s the vortex action of the ingredients that emulsifies the oil and egg together. By moving the stick blender up and down a few times it incorporates all of the ingredients.

Voila.! 30 second homemade whole egg mayonnaise!

As Easy As 1, 2, 3, 4

  1. Use a jar that the head of the stick blender barely fits into – see notes in recipe below
  2. Place egg, lemon juice, mustard, oil, salt and pepper into the jar, then place the head of the blender so it touches the base of the jar
  3. Turn blender on, and as the mayonnaise starts to emulsify slowly lift the blender
  4. Continue with a slow up and down motion until all of the oil is emulsified

How To Make Mayo Without An Immersion Blender

You can of course make whole egg mayonnaise by hand, but expect a really good arm workout. You simply place the egg, lemon juice, mustard, salt and pepper into a bowl. Slowly trickle the oil in while vigorously whisking. Make sure that all of the oil has been incorporated before trickling in more oil. Continue whisking until all of the oil has been incorporated then season with salt and pepper.

You can use a small food processor or blender too. The trick with using either of these appliances is you will need to double up the recipe. The reason for this is there is not enough volume of the ingredients to spin around properly. The egg ends up splattered up the sides of the container before the oil starts to be incorporated.

Trickling in the oil also applies when making in a blender or food processor. Just remember to add the oil slowly and all should be well.

Why Does Mayonnaise Split

We have never had a fail with this method, however if your mayonnaise should split don’t panic. The emulsion can be brought back together again by adding a couple of tablespoons of hot water and continue whisking till it comes together.

Or, put an egg yolk into a small clean bowl and slowly add the split mayonnaise spoon by spoon, whisking continuously until it comes back together.

Mayonnaise needs patience in adding the oil if making by hand, using a blender, or food processor. It must be drizzled in slowly allowing the egg and oil to emulsify resulting in a rich, slightly tangy, custardy texture.

Watch How To Make 30 Second Homemade Whole Egg Mayonnaise

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How To Thin Mayonnaise

If your mayonnaise is too thick for what you want to use it for simply add a teaspoon, or three of water till you have the required consistency.

What Can I Flavour Mayonnaise With

30 second whole egg mayonnaise

Once you have made your classic whole egg mayonnaise you can change it up by adding loads of different ingredients to make it your own.

Depending on the volume of mayonnaise you have, start by adding a little of the suggested ingredients until you’re happy with the flavour. Too easy!

  • kimchi
  • basil and parmesan
  • roasted garlic
  • horseradish
  • sriracha
  • roasted red pepper
  • mango chutney
  • curry powder
  • lemon pepper
  • blue cheese
  • honey mustard

How Long Does Homemade Egg Mayonnaise Last In The Fridge

Mayonnaise made with egg should be kept refrigerated in a screw-top jar for no longer than a week.

Check Out Another Fantastic Mayonnaise On Our Site

60 Second Condensed Milk Mayonnaise is another super quick and extremely tasty mayonnaise. It’s piquant with mustard and malt vinegar, and you’d think it would be super sweet, but it’s not.

P.S. The morning we made this mayonnaise Jen had walked out the back door and stepped on a Coastal Python snake. Quick trip into the small local hospital to confirm it was a non-venemous snake and we were back home again within a couple of hours ready to make the mayonnaise.

Don’t forget to rate this recipe and let us know what you thought when you make this fabulous Whole Egg Mayonnaise in the reviews below. 

Whole Egg Mayonnaise
Yield: 1 1/4 cups

Whole Egg Mayonnaise

Prep Time: 1 minute
Total Time: 1 minute

Whole egg mayonnaise is a game changer. No more whisking and whisking and whisking...... A stick (immersion) blender allows you to make this mayonnaise in seconds. Add whatever you fancy to this basic mayonnaise and make it your own. See suggestions above.

Originally published November 2019


  • 1 whole large egg
  • 1 tablespoon fresh lemon juice
  • 1 heaped teaspoon dijon mustard
  • 1 cup oil - vegetable or canola
  • 1/2 teaspoon salt


  1. place egg, lemon juice, mustard, oil, salt and pepper into a jar that the head of the stick blender barely fits into - see notes
  2. place head of blender at the base of the jar
  3. turn blender on high speed, as the mayonnaise forms slowly lift the head of the blender until all the oil is emulsified
  4. adjust seasoning to your taste if necessary
  5. serve and enjoy!

* mayonnaise keeps for up to 1 week refrigerated


  • it is imperative that the jar be just slightly larger than the head of the blender or the vortex will not be created

Nutrition Information



Serving Size


Amount Per Serving Calories 106Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 10gCholesterol 9mgSodium 65mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g

Nutritional information provided here is only intended as a guide.


Mmmm, I can definitely get used to this afternoon cold drinks ritual under the Jacaranda tree, on the lovely soft grass with a cold beverage. It’s a dog’s life I overheard someone say. Not sure what that meant though. 😁

Cooper as a young pup sitting underneath a chair on the grass with a green drink bottle in front of him

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  1. Carol Curtis says:

    You girls are amazing…stepping up to the days regime after a flamin’ snake bite, really takes the prize in my book. On top of that you whip up this little beauty. How easy to whip up great keto dressing. Thanks Jen and Jo you’ve done it again!

    1. Recipe Winners says:

      Hey Carol, nice to hear from you again and yes it sounds impressive to pump another recipe out after a snake bite, but the truth is it only hurt for a couple of seconds. 🙂 As for the 30 second mayo we also think it’s a little beauty that’s easily switched up to change it from a base mayo to something fabulous. Thanks for taking the time to rate us. Jo and Jen

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